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Sunday, September 28, 2014

Salads in Jars for #10DaysofTailgate

Unless you are an avid football fan, tailgating is all about the food; rib-sticking dishes like sliders, brats, wings, chili, anything with barbecue sauce. After a few nibbles helpings of these favorites I crave a lighter, healthier bite and head for vegetables... something crunchy beyond the crudités and dip. Toss a penalty flag, call a foul and any eject all soggy, wilted, overdressed salads from your tailgate party. Go with a fresh approach - layered salads in glass jars. You can adapt one of your favorite recipes, experiment with a new recipe, or play around with interesting ingredients just for fun. The secret, if there is one, is in the layering.

Begin by spooning 2 to 3 generous tablespoons of the salad dressing into squeaky clean containers with lids, like my repurposed 13-ounce jelly jars. Top this with a layer of firm, crunchy vegetable(s) that won't soak up the liquid. Add additional ingredients, pressing each layer firmly as you go to minimize the exposure to air. Leafy greens and fresh herbs work best on top. Note: fill your jars completely; don't leave empty air space on top as I did in some of these photos. Screw on the tops and that's it. The salads are good to go, or chill and hold.

Salads in jars are quick to prepare once you have your ingredients prepped. Think mise en place. They store well, staying fresh in the fridge for several days, and are easy to stack and transport to any event or even to your work desk. Score! Shake to distribute the dressing and enjoy straight from the jar, or empty the contents into a bowl if you prefer.

I like to set out a variety of ingredients and build new combinations, change up the dressings, try different herbs and toppings. Go ahead, get creative and play with textures and flavors.

Greek Salad in a Jar

Build this salad with fresh local produce for an extra flavor boost. Salty feta and licoricey basil really pop this classic.Salad Ingredients: